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The enchanting allure of a home-cooked dish. There’s nothing quite like a meal that warms the soul as it tickles the tastebuds. I recently combined my love for traditional pies with the vibrant flavors of the ocean and the hearty substance of sausages.

A Tuna Pie infused with Potato and Sausage that would make even the most discerning palate swoon. A fusion of robust flavors and textures that, if I may be so bold, might just be the culinary hug you didn’t know you needed.

TUNA PIE WITH POTATO AND SAUSAGE

Recipe Ingredients:

  • 600 grams (1 1/3 pounds) hearty potatoes, peeled and diced
  • 350 grams (12 1/3 ounces) prime canned tuna, drained
  • 25 grams (1 ounce) Portuguese sausage, finely chopped
  • 1 medium onion, finely diced
  • 2 sun-kissed medium ripe tomatoes, chopped
  • A handful of fresh coriander, chopped (adjust to taste)
  • 200 grams (7 ounces) top-quality puff pastry
  • 50 ml (1/4 cup) golden olive oil
  • 200 ml (about 1 cup) creamy béchamel sauce
  • 75 grams (2 2/3 ounces) finely grated cheese, preferably aged
  • Salt, adjusted to taste

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Ingredient Notes:

Potatoes: It’s crucial to pick the right kind of potatoes. Opt for the starchy variety, like Russets or Yukon Gold. They mash beautifully and soak up flavors like a sponge. Remember, waxy potatoes won’t yield the same fluffiness.

Tuna: Now, not all canned tuna is created equal. I’ve personally found that the ones packed in olive oil retain more moisture and offer a richer flavor. However, if you’re health-conscious, water-packed tuna is a great choice too.

Portuguese Sausage: This is where the magic happens! This particular sausage infuses the pie with an exotic depth. However, for those who want to explore different tastes, chorizo or even spicy Italian sausage can be a delightful alternative.

Tomatoes & Onions: Freshness is key. Choose ripe, juicy tomatoes and crisp onions. Their natural sweetness will balance out the saltiness of the tuna and sausage.

Coriander: Some love it, others not so much. Feel free to adjust the quantity based on your preference. For a Mediterranean twist, you could use fresh basil or parsley instead.

Puff Pastry: The flakiness of your pie depends on it! Opt for a trusted brand. If you’re feeling adventurous, making it from scratch can be rewarding, albeit time-consuming.

Olive Oil: A good quality olive oil enhances flavor. However, if you’re looking to try something new, a walnut or avocado oil could offer a nuttier, richer profile.

Béchamel Sauce & Cheese: This duo is the heart of our pie. They bind everything together. For those on a lactose-free diet, almond milk béchamel and lactose-free cheese can be your allies.

How to Make This Recipe:

1. Preparing the Tuna:

  • Begin by draining the canned tuna. Once drained, transfer it to a bowl. With the help of a fork, gently shred the tuna until you have fine, flaky pieces. Set this aside for later.

2. Cooking the Potatoes:

  • Start by peeling and thoroughly washing the potatoes.
  • Dice them into small, even cubes to ensure uniform frying.
  • Season these cubes generously with salt.
  • In a deep frying pan, heat up the olive oil until it’s very hot. Carefully add the potato cubes. Fry them until they’re golden and crispy.
  • Once fried, transfer them onto a plate lined with absorbent paper to drain any excess oil.

3. Creating the Tuna Mixture:

  • In a large saucepan, pour the olive oil. Over a medium flame, sauté the finely chopped onions until they turn translucent.
  • Add the ripe tomatoes, previously cut into small pieces. Simmer this mixture over low heat until the tomatoes start to soften and break down.
  • To this mixture, stir in the shredded tuna, chopped coriander, béchamel sauce, and the fried potatoes.
  • Allow this to cook for 2 to 3 minutes, occasionally stirring to ensure it doesn’t stick to the bottom. After cooking, turn off the flame and let the mixture rest for 5 minutes to allow the flavors to meld together.

4. Assembling and Baking the Pie:

  • Preheat your oven to 180ºC (350ºF).
  • Take your pie pan (preferably 24 centimeters or 9 1/2 inches in diameter). Grease it lightly with butter.
  • Roll out the puff pastry to fit the pan. Line the pan with the pastry and gently prick the bottom with a fork. This prevents the pastry from puffing up during baking.
  • Pour your tuna and potato mixture over the pastry. Spread it evenly.
  • Arrange the slices of Portuguese sausage atop the mixture and sprinkle the grated cheese generously over everything.
  • Bake the pie in the preheated oven until the top turns golden, which should take around 30 minutes.

5. Finishing Touches:

  • Once baked to perfection, remove from the oven and allow it to cool slightly before serving.
TUNA PIE WITH POTATO AND SAUSAGE

Serving Instructions:

Serve this decadent tuna pie while still warm. A fresh green salad on the side can balance out the rich flavors of the pie. If you’re hosting a gathering, you can also offer slices with a drizzle of hot sauce for those who prefer a bit of kick!

Storage and Freezing Instructions:

Storage: If you have any leftovers (which would be surprising!), you can store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat, reheat in the oven or microwave until warmed through.

Freezing: This pie can be frozen for up to a month. Before freezing, make sure the pie is completely cooled. Wrap it tightly in aluminum foil and place it in a freezer-safe bag. When ready to eat, thaw it in the refrigerator overnight and reheat in the oven until hot and crispy.

Tips to Make This Recipe:

  • Do choose the right kind of potato for frying.
  • Don’t overcrowd the frying pan when cooking the potatoes; they should fry, not steam.
  • Do taste the tuna mixture before adding it to the pie to ensure the seasoning is just right.
  • Don’t skip pricking the puff pastry with a fork; it’s essential for preventing bubbles.
  • Do allow the pie to cool slightly before serving; this helps the flavors settle.

Frequently Asked Questions:

Can I use fresh tuna instead of canned tuna?

Yes, you can! Fresh tuna should be lightly seared or cooked before adding to the mixture. Ensure it’s finely flaked for the best texture.

What other types of pastry can I use if puff pastry isn’t available?

You can opt for shortcrust pastry as a substitute. It will provide a different texture but is equally delicious.

Can I add other vegetables to the pie?

Absolutely! Bell peppers, peas, or carrots can be added. Just ensure they’re finely chopped or cooked to maintain the pie’s texture.

Is there a vegetarian alternative to this recipe?

You can omit the tuna and sausage and increase the number of vegetables, or use a meat substitute like tofu or tempeh.

Can I make the pie ahead of time and bake it later?

Yes, you can prepare the pie, cover, and refrigerate. When ready to bake, allow it to come to room temperature and then bake as instructed.

How do I know when the pie is fully baked?

The pie should have a golden crust, and the filling should be hot and bubbly. A knife inserted should come out clean.

TUNA PIE WITH POTATO AND SAUSAGE

TUNA PIE WITH POTATO AND SAUSAGE

The enchanting allure of a home-cooked dish. There’s nothing quite like a meal that warms the soul as it tickles the tastebuds.
Prep Time 20 minutes
Cook Time 30 minutes
Additional Time: (for resting) 5 minutes
Course Main Course, Side Dish
Cuisine Fusion
Servings 8 people
Calories 380 kcal

Ingredients
  

  • 600 grams 1 1/3 pounds hearty potatoes, peeled and diced
  • 350 grams 12 1/3 ounces prime canned tuna, drained
  • 25 grams 1 ounce Portuguese sausage, finely chopped
  • 1 medium onion finely diced
  • 2 sun-kissed medium ripe tomatoes chopped
  • A handful of fresh coriander chopped (adjust to taste)
  • 200 grams 7 ounces top-quality puff pastry
  • 50 ml 1/4 cup golden olive oil
  • 200 ml about 1 cup creamy béchamel sauce
  • 75 grams 2 2/3 ounces finely grated cheese, preferably aged
  • Salt adjusted to taste

Instructions
 

Quick Tuna Pie Recipe:

  • Tuna Prep: Drain and flake canned tuna. Set aside.
  • Potatoes: Fry diced, salted potatoes in hot olive oil until golden. Drain.
  • Tuna Mix: Sauté onions and tomatoes in olive oil. Add tuna, coriander, béchamel, and fried potatoes. Cook briefly.
  • Pie Assembly: Grease pie pan. Lay puff pastry, prick with fork. Add tuna mix. Top with sausage slices and cheese.
  • Baking: Bake at 180ºC (350ºF) till golden, around 30 minutes.
Keyword Fusion Tuna Pie Recipe,, Hearty Tuna Pie,, Puff Pastry Tuna Pie, Tuna and Potato Pie,, Tuna Pie with Sausage,
Hey, I'm Nate, the seafood enthusiast and Founder of DayOfSeafood.com. My goal is to bring the ocean's bounty to your table through sustainable and delectable seafood offerings. Join me as we savor the flavors of the sea while supporting responsible consumption.

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